AN EXTRAORDINARY EVENING

PRIORITY BANKING ULTIMATE INDULGENCE Hong Leong Priority Banking fetes its clients with gastronomic style.

Hong Leong Bank ushered in a luxury experience curated for its discerning Priority Banking clients. This exclusive two- day event took place at the swanky new Sofitel Kuala Lumpur Damansara, and was supported by Robb Report Malaysia. On both nights, guests arrived at the foyer of the grand ballroom, which was highlighted by South African blooms from Armani/ Fiori and enlivened by the dulcet crooning of the Douche Manouche band.

The lilting French jazz ambience was accented by a delicious concoction of Veuve Clicquot champagne cocktails. Nearby, Asia’s premier yacht broker and sailing specialist Simpson Marine showcased its stunning

The jazz ambience was accented by a delicious concoction of Veuve Clicquot champagne cocktails.

range of powerboats and sailboats. Luxury travel specialist Luphoric was also present to provide insights to guests into how bespoke holidays could be crafted to an amazing degree of preference.

Through the doors and into the ballroom, the wine-paired dinner degustation menu by Malaysia’s only Krug ambassador, chef James Won of Enfin by James 1) Nicholas Soon, Hong Leong’s GM for retail wealth management of personal financial services. 2) Flavourful shooters to whet the appetite. 3) The lobster tail redolent with spiced coconut husk. 4) Armani/fiori’s vivacious South African blooms. 5) The quiet before an indulgent evening of feasting. 6) Select Hong Leong Priority Banking customers were invited for this gastronomic odyssey. 7) Dark cocoa with truffle ice cream. 8) Emcee Joey G and the man of the hour, chef James Won. 9) Sofitel Kuala Lumpur Damansara’s swish and modern ballroom. 10) Pumpkin and mandarin meringue with white chocolate curd to polish off the extraordinary dinner. Won, dazzled the crowd with an abundance of culinary artistry.

An amuse bouche trio set the tone with almond and parmesan tofu topped with sea urchin, foie gras bon bon with hazelnut and dark cocoa and truffle ice cream with crispy shiitake frites.

The entree of truff le cappuccino creme and scallop with squid lasagna was followed by a main of lobster tail smoked in spiced coconut husk garnished with caviar and heirloom cherries. Dessert was a graceful rendition of pumpkin, mandarin, meringue, sable and white chocolate curd, with decadent Armani/dolci chocolates providing a final flourish. ≠

Decadent Armani/dolci chocolates provided a final flourish.